Squash and Coconut Milk Shrimps
Squash and Coconut Milk Shrimps

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, squash and coconut milk shrimps. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Add coconut milk, squash, tomatoes, and garlic in a medium sauce pan. Stir in shrimp, bell pepper, and oregano. Cook in medium heat until squash is tender and shrimps are cooked.

Squash and Coconut Milk Shrimps is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Squash and Coconut Milk Shrimps is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have squash and coconut milk shrimps using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Squash and Coconut Milk Shrimps:
  1. Take 1/2 kilo shrimps (whole)
  2. Get 1 cups coconut milk
  3. Get 1/2 cup chopped squash
  4. Get 4 cloves diced garlic
  5. Take 1 thumb of julienned ginger
  6. Get to taste Salt and Pepper
  7. Take Neutral cooking oil
  8. Make ready Garlic Salt (optional)
  9. Get Turmeric powder (optional)

Chicken or firm water-packed tofu can be used in place of the shrimp. Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp (these can be omitted for a vegan version of the soup). For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.

Steps to make Squash and Coconut Milk Shrimps:
  1. Put a pan on medium heat and add neutral cooking oil. When the oil is hot but not too hot, add the garlic and the ginger and stir for a minute or so. Add the shrimps and lightly saute.
  2. Once the shrimps start to turn pink in colour, add the coconut milk and squash and bring the pan to low heat. Cover the pan and allow it to reach a slow simmer.
  3. Once simmering, test the squash’s doneness. When the squash is soft enough to mash, take a fork and mash the pieces in the pan as the dish continues to simmer. After mashing, give it a good mix. Add salt and pepper to taste (you can use garlic salt instead of regular salt for this).
  4. If you want a bit more colour, add a pinch of turmeric, and serve! Enjoy! ☺️

This Thai shrimp curry is one of those weeknight dinners quickly thrown together in a skillet and you have a healthy restaurant quality meal. Easy curry with coconut milk, shrimp, butternut squash and a blend of simple Thai spices, this curry is quick, decadent and with a bit of a fiery kick. Not too much because of little people. A filipino food sauteed in shrimp paste together with veggies like squash, beans and eggplant. Adding shrimps for extra taste and combined with coonut milk or cream.

So that’s going to wrap it up with this exceptional food squash and coconut milk shrimps recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!